YOUR SOLIN GENERATED RECIPE
Braised Turnip Greens with Smoked Ham Hocks
Tender turnip greens slow-simmered in a savory bone broth with smoky ham hocks and a splash of tangy vinegar for a velvety finish.
INGREDIENTS
0.25 tbsp olive oil
0.5 cup yellow onion
2 cloves garlic
0.4 medium smoked ham hock
2 cups chicken bone broth
4 cups turnip greens
1 tbsp apple cider vinegar
0.25 tsp red pepper flakes
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat.
Add the diced yellow onion and sauté for 5 to 6 minutes until softened and translucent.
Stir in the minced garlic and red pepper flakes, cooking for 1 minute until fragrant.
Place the smoked ham hock into the pot and pour in the chicken bone broth.
Bring the liquid to a boil, then immediately reduce the heat to low, cover, and simmer for 45 minutes to extract flavor from the hock.
Add the chopped turnip greens to the pot in handfuls, stirring until they wilt down into the liquid.
Cover the pot again and continue to simmer on low for 35 to 40 minutes until the greens are very tender.
Remove the ham hock from the pot, shred the meat away from the bone and fat, and return the meat pieces to the greens.
Stir in the apple cider vinegar, sea salt, and black pepper, then serve warm in shallow bowls with a bit of the pot liquor.